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In the bid to make cooking as simple as possible for anyone especially the little ones, I will be sharing various ” HOW TOs ” in my basic cooking series.
Expect to things like, how to cut onions, how to cut potatoes etc.
I believe no technique is too easy to be share. There may be someone out there who will benefit from it.
No one is perfect at everything so always be the encourager not the teaser.
Today I will be sharing how to make Roux.
Roux is a thickener used is many gravies soups and sauces. It is a mix of equal amounts of fat and flour.
The fat can be butter, clarified butter or lard. Ideally you should use equal amounts of fat and flour but when using butter you may have to use a little less flour since butter has some water content. If you are using clarified butter you can use equal parts.
There are different appearances of Roux which is depends on how long it cooks and what sauce you want to use it for.
There are the white Roux and varying shades of brown Roux.
Today’s Roux is light brown and is for use in the filling in my Nigerian ?? meat or chicken pie. It’s gives it a delicious flavor besides serving as a thickener.
Alright let’s get started.
- 60g or 4 Tbsp unsalted butter*
- 50g Plain flour
- Place a clean sauce pan on a lit up stove
- Add the butter and heat till it starts bubbling. Be careful not to burn the butter.
- As soon as the butter begins to boil/ bubble stir in the flour.
- Cook the mixture till you get your desired color. For the purpose of this post, that color would be light brown.
It is better to add the Roux to a warm or hot sauce to prevent clumping.